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Tender roasted lamb gets a generous coating of our zesty, herb-packed rub for a hearty dish perfect for a holiday.
1 Leg of Lamb
salt and pepper
olive oil
1/2 Cup extra-virgin olive oil
1 Large red onion, finely diced
3 Clove garlic, chopped
1 Teaspoon sea salt
1/2 Cup Toasted pine nuts
1/4 Cup Currants, dried
1 Tablespoon honey
3 Tablespoon red wine vinegar
1 Bunch flat-leaf parsley
1/2 Bunch fresh rosemary
1/2 Cup grated Parmesan cheese
2 Cup homemade breadcrumbs
Zest of 1 lemon
1 Leg of Lamb
As Needed salt and pepper
: 375 ˚F
1/2 Cup extra-virgin olive oil
1 Large red onion, finely diced
3 Clove garlic, chopped
1 Teaspoon sea salt
1/2 Cup Toasted pine nuts
1/4 Cup Currants, dried
1 Tablespoon honey
3 Tablespoon red wine vinegar
1 Bunch flat-leaf parsley
1/2 Bunch fresh rosemary
1/2 Cup grated Parmesan cheese
2 Cup homemade breadcrumbs
Zest of 1 lemon
As Needed olive oil
: 325 ˚F
: 125 ˚F